French Banana Cake
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INGREDIENTS
INSTRUCTIONS
Dont be afraid to use almost black bananas (ripeness improves the flavor) and refrigerate cake for 24 hours before serving for peak taste experience. Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed (300 strokes by hand). Blend in nuts. Pour into greased and floured 9x13" pan. Bake at 350~ for 35 minutes (until toothpick comes out clean). VARIATION: Two 9" layers - baking time 25 minutes Three 8" layers - baking time 30 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (145g) | ||
| Recipe Makes: 10 | ||
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| Calories: 363 | ||
| Calories from Fat: 141 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.7g | 21 % | |
| Saturated Fat 2.9g | 14 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 6.5g | ||
| Cholesterol 211.5mg | 65 % | |
| Sodium 531.2mg | 18 % | |
| Potassium 261.3mg | 7 % | |
| Total Carbohydrate 47.2g | 14 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 45.5g | ||
| Protein 10.1g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 363
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